Flautas with Three Cheese Filling

2 ½ pounds red potatoes, peeled and quartered

3 cups V&V SUPREMO® CREMA SUPREMO® or CREMA*RANCHERITO®,or CREMA CHIHUAHUA sour cream

4 cups V&V SUPREMO® CHIHUAHUA® cheese shredded

4 cups V&V SUPREMO® QUESO FRESCO, crumbled.

2 cups V&V SUPREMO® SIERRA® COTIJA cheese

1 ½ tsp.  red chile powder

corn tortillas

vegetable oil for frying

salsa of your choice

1. Place potatoes in pot with wáter to cover over medium heat. Bring to boil, and cook until potatoes are tender when pierced with a fork. Drain potatoes well in sieve and return to pot.
2. Turn heat under pot to low, and add 1 cup of sour cream to potatoes.  Mash potatoes and sour cream with potato masher.  Add Chihuahua® and cotija cheese, add powdered chile.  Mash well, until all cheese is fully melted.
3. Place skillet over medium heat.  Warm tortillas for 30 seconds on each side.
4. Fill each tortilla with approximately 3 tablespoons of potato-cheese mixture, and roll up tightly.  Pierce each flute with a round wooden toothpick to keep closed.
5. Pour vegetable oil in skillet to a depth of ¾ inch, and place over medium heat until oil reaches 350°- 375°.  Carefully place flautas in oil in single layer (don't overcrowd) and fry until crispy, turning when necessary.  Drain on paper towels and hold warm while frying remaining flautas.

SERVING: Remove toothpicks from flautas and top with sour cream, queso fresco and salsa.